Jenna Hemsworth has not only created a cocktail that has been taking Australian bars by storm but she is days away from sharing that drink on the world stage as she competes in the Bacardi Legacy competition in Amsterdam.
She has named her Mandarin and Rum based drink, The Monarch, and has used it to celebrate not only her own achievements but also those of other women in the industry both here and abroad.
Hemsworth has not only won the Australian finals of the Legacy competition, but she was also voted 2018 Australian Bartender of The Year, the first woman to do so in the competitions 18-year history.
“The Monarch was actually something I came up with during the second round of the Bartender Of The Year competition,” Hemsworth explains. “It was actually during a speed round, so it was probably invented in about two minutes but I got very positive feedback on it”
While for most of us, creating a cocktail in two minutes is unrealistic, Hemsworth points out that it is not the speed but instead the ability to create a drink with taste and balance that is important. When trying to create new cocktails at home Hemsworth believes that you should start by working with classic cocktail recipes, keeping their original ratios and simply playing with a combination of new flavours.
“I think the most important thing is that you think it tastes good. There’s no perfect recipe, but if people at home are making something they can actually enjoy, then it’s nobody else place to say that its the right or the wrong way.”
Along with forty-two other bartenders, representing forty-nine countries, she will be hoping to impress some of the most influential names in the industry and show that Australia can create a rum drink that can stand the test of time and become established in the industry.
She points out that The Monarch is heavily inspired by a Daiquiri, which is one of the most successful Rum cocktails of all time.
“I wanted to create a kind of light, celebratory, citrusy, fruity drink, as I think they have the most world-wide appeal. Also, you can drink a couple of them and it’s not going to overwhelm your palette.”
Rum
Hemsworth laughs as she points out that no not any white rum will do for her monarch cocktail.
“Only Bacardi will work in this recipe,” she says.
“I originally played with a couple of other spirit bases, before it was tied down as a Bacardi cocktail but the two flavours that are predominant in the cocktail, Basil & Mandarin, do work well with a range of spirits you can mix with”.
Benedictine
While the herbal nature of Benedictine may seem like an unusual choice, Hemsworth points out that it adds a big richness to the Mandarin flavour.
“It really fleshes the flavour out and also adds a bit of honey flavour. Nice winter spices always play well with fruit flavours.”
Mandarin
When using fresh Mandarins, Hemsworth stresses the importance of checking for varying levels of sweetness. While some are fine, other Mandarins can be quite sour, so if you are doing this at home adding a little sweetness may be required.
“I’ve been using sugar syrup in the bar to counteract that, especially when the Mandarins have been really acidic but if you use a package mandarin juice, then the levels should be pretty good and bang on every time.”
Glass
Considering that Hemsworth has based her drink on a daiquiri, you might expect it to be housed in a Couple glass but instead, it’s the delicate nature of a Nick & Nora that is used.
“Essentially, I put it in a Nick & Nora because it looks nice and the volume fits better. I have served the drink in both types of glasses successfully, but I think I just really like the very thin glass of the Nick & Nora for this drink.”
The Monarch
Ingredients
45ml (1.5oz) Bacardi Carta Blanca
15ml (0.5oz) Dom Benedictine
30ml (1oz) Mandarin juice
Mandarin Peel
20ml (0.67oz) Lime Juice
8 Basil Leaves
Instructions
Shake all ingredients hard to properly infuse the peel and release the basil oils. Double strain into a Nick & Nora glass. Garnish with a young Basil sprig.
